Mocha Meringue Buttercream
This is a cross between Italian Meringue Butter Cream (aka IMBC to homebakers like myself) and French Butter Cream or Mousseline. Both are really delicious, the difference between the two is that the former uses egg whites only while the French buttercream uses egg yolks which I find too rich, btw.
Ingredients
- 2¼ stick Butter softened
- 4 pcs Eggs
- ¼ cup Water
- 1 cup Sugar
- 1 tablespoon All Purpose Cream
- 1 ounce Bittersweet Chocolate
- 1 tablespoon Instant Coffee Powder
Instructions
- Work the butter into a soft cream by beating it with a wooden spoon. Set aside.
- Place the eggs in a large mixing bowl and beat for about 2 minutes.
- Put the water and sugar in a small saucepan, stir until sugar is dissolved then bring to a boil on medium heat without stirring.
- Boil for a few minutes until the syrup reaches 240°F ( if you don't have a candy thermometer, you can tell it's reached the soft boil stage when the saucepan is filled with small bubbles).
- Remove immediately from heat.
- Beating the eggs continually, slowly add the hot syrup, aiming it in a thin stream between the side of the mixing bowl and the beating whisk.
- When all of the syrup has been incorporated continue beating until the mixture has cooled to room temperature.
- This will take several minutes at least.
- Next add the butter 1 tablespoon at a time, beating well after each addition.
- Meanwhile, put cream and chocolate in a bowl set over a pot with simmering water, once the chocolate is melted, take it off the heat and add coffee powder. Mix well.
- Going back to the meringue buttercream, Once all of the butter has been incorporated, add the coffee-chocolate mixture and continue beating until the buttercream attains frosting consistency.
- Don't panic if it seems soupy, just keep beating it will come together eventually like magic ;).
Tried this recipe?Let us know how it was!